Best 4 Pork Katsu And Tonkatsu Sauce Japanese Breaded Pork And Dipping Sauce Recipes

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Pork katsu and tonkatsu sauce are a delightful duo from Japanese cuisine, where succulent pork cutlets are coated in crispy panko breadcrumbs and complemented by a rich, savory dipping sauce. This article provides two recipes: one for the crispy pork katsu and another for the flavorful tonkatsu sauce. The pork katsu recipe guides you through the process of preparing the pork cutlets, coating them in flour, eggs, and panko breadcrumbs, and frying them to golden perfection. The tonkatsu sauce recipe offers a step-by-step method for creating a tangy and slightly sweet sauce using ingredients like Worcestershire sauce, ketchup, soy sauce, and honey. Together, these recipes offer a complete culinary experience, allowing you to relish the crispy texture of the pork katsu and the umami-packed tonkatsu sauce. So, prepare to embark on a delicious journey as you explore the art of making this iconic Japanese dish in your own kitchen.

Let's cook with our recipes!

TONKATSU (JAPANESE PORK CUTLET)



Tonkatsu (Japanese Pork Cutlet) image

Crispy on the outside and juicy on the inside, this is the best homemade Tonkatsu (Japanese Pork Cutlet) recipe that my family loves!

Provided by Namiko Chen

Categories     Main Course

Time 30m

Number Of Ingredients 14

2 boneless pork loin chops (½ inch thick)
½ tsp kosher salt (Diamond Crystal; use half for table salt)
⅛ tsp freshly ground black pepper
3 cups neutral-flavored oil (vegetable, rice bran, canola, etc.) ((for deep-frying; I recommend 1¾-2 inches (5 cm) of oil in the pot))
2 Tbsp all-purpose flour (plain flour)
1 large egg (50 g w/o shell)
½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) ((for the egg))
½ cup panko (Japanese breadcrumbs)
¼ head cabbage ((optional; tonkatsu is typically served with shredded cabbage))
1 Persian or Japanese cucumber
2 Tbsp Japanese sesame dressing ((for my homemade recipe, click here))
1 Tbsp toasted white sesame seeds ((optional))
1 Tbsp toasted black sesame seeds ((optional))
4 Tbsp tonkatsu sauce

Steps:

  • Gather all the ingredients. For Tonkatsu, I highly recommend getting fresh panko (we call it nama panko) from a Japanese grocery store. If you can't get it, follow my instructions to make fresh panko. Make sure to use a Japanese brand of panko from Japan. Western "panko breadcrumbs" are a bit different from authentic Japanese panko.

Nutrition Facts : Calories 523 kcal, Carbohydrate 15 g, Protein 27 g, Fat 37 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 131 mg, Sodium 491 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 29 g, ServingSize 1 serving

TONKATSU (JAPANESE FRIED PORK CUTLET)



Tonkatsu (Japanese Fried Pork Cutlet) image

Breaded, deep fried crispy pork cutlet is one of the top 10 favourite dishes among Japanese people. Quite easy to make and served with a sweet fruity sauce, it is so delicious. Tonkatsu is also the main ingredient of Katsudon.

Provided by Yumiko

Categories     Main

Time 20m

Number Of Ingredients 11

2 x 200g ((3.9oz) pork loin about 2cm (¾") thick (note 1))
Salt & pepper
1½ tbsp flour
1 egg beaten
⅔ cup panko breadcrumbs
Oil for deep frying
Shredded cabbage
Sprigs of parsley
Tomato wedges
Lemon slices/wedges
Bulldog tonkatsu sauce ((note 4))

Steps:

  • If there is connecting tissue separating red meat and a band of fat, cut the tissue every 2-3cm (1"). This will prevent the meat from curling when cooked. Lightly pound the pork to tenderise.
  • Sprinkle with salt and pepper on both sides of meat.
  • Coat the meat with flour, egg, then breadcrumbs.
  • Heat oil to 170C (338F) (note 2) and fry the meat for 2 minutes. Turnover and fry further 1.5 - 2 minutes (note 3) until it becomes golden brown.
  • Turn over again and fry for about 1 minute until deep golden brown, then put aside on kitchen paper.
  • Cut each tonkatsu into 2cm (¾") wide strips.
  • If you are making tonkatsu for katsu-don, go to Katsu-don instructions.
  • Serve with shredded cabbage and Bulldog tonkatsu sauce.

TONKATSU JAPANESE FRIED PORK



Tonkatsu Japanese Fried Pork image

Tonkatsu, or katsu, is a Japanese dish of pork cutlet that is breaded and deep-fried and served with tonkatsu sauce and a side of cabbage.

Provided by Setsuko Yoshizuka

Categories     Entree     Dinner

Time 25m

Yield 4

Number Of Ingredients 10

4 boneless pork chops
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup all-purpose flour
1 large egg, beaten
1/2 to 1 cup panko breadcrumbs
1 cup canola oil , for frying
1/4 head green cabbage , shredded, for garnish
Tonkatsu sauce (bottled), for garnish
Karashi (hot Japanese mustard), optional

Steps:

  • Gather the ingredients.
  • Cut the edge of the pork chops in several places. Season with salt and pepper.
  • Set up a breading station with 3 shallow dishes. Place flour in the first dish, lightly beaten egg in the second dish, and panko breadcrumbs in the third dish.
  • Coat each pork chop generously with flour, shaking any excess off.
  • Dip pork into beaten egg.
  • Coat pork with panko breadcrumbs and set aside on a platter.
  • In a deep pan, heat the canola oil to around 340 F as measured on a frying thermometer.
  • Deep-fry breaded pork for 5 to 6 minutes.
  • Turn pork over and fry about 5 more minutes or until cooked through and browned.
  • Remove pork from oil and drain on paper towels.
  • While pork is resting, finely shred green cabbage and soak in ice-cold water.
  • Drain shredded cabbage well.
  • Cut each tonkatsu lengthwise into small pieces and serve on plates with a side of the shredded cabbage. Drizzle some of the tonkatsu sauce over tonkatsu before eating. Serve karashi (hot Japanese mustard) on the side if you prefer. Enjoy.

Nutrition Facts : Calories 731 kcal, Carbohydrate 48 g, Cholesterol 149 mg, Fiber 4 g, Protein 46 g, SaturatedFat 9 g, Sodium 419 mg, Sugar 4 g, Fat 40 g, ServingSize 4 servings, UnsaturatedFat 0 g

TONKATSU WITH HOMEMADE SAUCE



Tonkatsu with Homemade Sauce image

Tonkatsu (fried pork cutlets) is one of the most popular dishes in Japan. It's commonly served with a bottled sauce (Bull Dog is a beloved brand), but making a homemade version is simple and quick. Slice the cabbage that accompanies the pork as thinly as possible and keep it cold until ready to serve for the best contrast in taste and texture.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1/2 cup ketchup
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon mirin
1 1/2 teaspoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/2 cup all-purpose flour
1 large egg
1 1/2 cups panko breadcrumbs
Four 1/2-inch-thick boneless pork chops or cutlets (about 4 ounces each; see Cook's Note), patted dry
Kosher salt and freshly ground black pepper
Neutral-flavored oil, such as vegetable or canola, for pan-frying
Steamed white rice
6 green cabbage leaves, julienned or finely shredded (see Cook's Note)
8 tomato wedges, optional
8 thin slices peeled cucumber, optional

Steps:

  • For the sauce: Stir together the ketchup, soy sauce, Worcestershire sauce, mirin, sugar, Dijon and garlic powder in a small bowl. Set aside while you prepare the pork.
  • For the pork: Put the flour in a shallow bowl. Whisk the egg with a small splash of water in a second shallow bowl. Add the panko to a deep dish.
  • Lightly pound each piece of pork with a meat mallet, then generously sprinkle on both sides with salt and pepper. Dredge one cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing it into the panko so the crumbs stick. Transfer to a plate and repeat with the remaining cutlets.
  • Heat about 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown on the bottom, about 3 minutes. Flip the pieces over and cook until almost cooked through but still pink, 1 to 2 minutes more. Transfer the cutlets to a paper towel-lined cutting board, sprinkle with salt and tent with foil to keep warm. Repeat with the 2 remaining cutlets.
  • For serving: Slice the cutlets crosswise into 1/2-inch strips. Place a sliced cutlet on each plate along with a scoop of rice, a mound of cabbage and 2 tomato wedges and/or cucumber slices, if using. Drizzle the cutlets with the sauce and serve with extra sauce on the side.

Tips:

  • For the perfect crunch, double-coat the pork cutlets in flour, egg, and panko breadcrumbs.
  • Make sure the oil is hot enough before frying the pork cutlets. This will help them cook evenly and prevent them from becoming greasy.
  • Don't overcrowd the pan when frying the pork cutlets. This will cause the oil temperature to drop and the cutlets will not cook properly.
  • Serve the pork katsu with tonkatsu sauce, shredded cabbage, and rice.
  • Tonkatsu sauce can also be used as a dipping sauce for other fried foods, such as chicken or shrimp.

Conclusion:

Pork katsu is a delicious and easy-to-make Japanese dish that is perfect for a quick and satisfying meal. The combination of crispy pork, flavorful sauce, and shredded cabbage is sure to please everyone at the table. With a few simple tips, you can make pork katsu that is as good as anything you would find in a restaurant. So next time you're looking for a new and exciting dish to try, give pork katsu a try. You won't be disappointed.

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